Slow Cooker Low Country Boil

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Slow Cooker Low Country boil is full of potatoes, corn, sausage and shrimp flavored with lots of spice. So easy and convenient to make in a slow cooker.

 

Slow Cooker Low Country Boil spread out on a table.

Once the warm weather hits, it seems like there’s a picnic or potluck nearly every weekend. One of my favorite meals to make for sharing and eating outside is a good ‘ole Low Country Boil. Potatoes, smoked sausage, corn, and shrimp are slow cooked with lots of spices. Low Country Boil is perfect for the slow cooker. The longer it cooks, the more flavor it soaks up from the spicy cooking liquid.

Low Country Boil in a slow cooker.

The potatoes get added first since they take the longest to cook. Just enough water to cover, lots of seasoning, and a few slices of lemon get added o the slow cooker with the potatoes.

Depending on the size of the potatoes, you’ll cook them for 4 to 5 hours on LOW.

Next add in the sausage and corn and continue to slow cook for a few more hours.

And finally, the shrimp go in for just about 30 minutes.

Slow Cooker Low Country Boil

 

 

SLOW COOKER LOW COUNTRY BOIL RECIPE TIPS:

For easy clean-up, use a slow cooker liner.

 

For even easier clean-up, serve this Low Country Boil outside on a picnic table covered with newspapers. If you want it a little spicier, sprinkle it with a little cajun seasoning.

For extra flavor, add 3 minced garlic cloves when you add the potatoes and/or t tablespoons of butter and two sliced green onions when you add the shrimp.

Serve with melted butter and/or cocktail sauce.

Close-up of Slow Cooker Low Country Boil spread out on a table.

 

Have an Instant Pot? Try this Instant Pot Low Country Boil.

Watch the short video below to see how easy this recipe is to make.

Slow Cooker Low Country Boil spread out on a table.

Slow Cooker Low Country Boil

Course: Main Course
Cuisine: Southern
Keyword: crock pot, shrimp
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Servings: 8
Calories: 340kcal
Author: Christin Mahrlig
Low Country Boil made in a crock pot. Great for potlucks with lots of flavor and spice.
Print Recipe

Ingredients

  • 1 1/2 pounds small red potatoes
  • 1 lemon, sliced
  • 1/4 cup Zatarain's Crawfish, Shrimp, and Crab Boil or Old Bay Seasoning
  • 6 cups water
  • 1 pound kielbasa sausage, cut into 1 1/2-inch pieces
  • 4 ears fresh or frozen corn, cut into thirds
  • 2 pounds fresh shrimp with shells on
  • cocktail sauce for serving

Instructions

  • Place potatoes in slow cooker. Add lemon slices, seasoning, and water.
  • Cover and cook on LOW for 4 to 5 hours.
  • Add sausage and corn. Cover and cook on LOW 2 hours longer.
  • Add shrimp, stir to mix them in. The slow cooker will be very full. If necessary, remove some of the corn and sausage. Add water if necessary. The liquid doesn't need to completely submerge everything, but it should be close to the top.
  • Cover, increase heat to HIGH and cook 20 to 30 more minutes, or until shrimp are cooked through.
  • Remove Low Country Boil from slow cooker with a large slotted spoon.
  • Serve with cocktail sauce or melted butter.

Notes

For extra flavor, add 3 minced garlic cloves when you add the potatoes and/or add 4 tablespoons of butter and 2 sliced green onions when you add the shrimp.

Nutrition

Calories: 340kcal

Originally published March 13, 2016.

Disclosure: This post contains affiliate links.

35 thoughts on “Slow Cooker Low Country Boil

  1. May I add my two cents here. I make seafood boils in every possible configuration known to mankind, even made a seafood sheet pan version and put it on the grill and I also made it in the oven. Slow cookers have their place too of course, but it depends how slow you want slow to be. If you are out for the day, great…. but if you are home and don’t want to wait five hours for raw potatoes to cook through, why not just take seven to ten minutes and put them in a bowl with a some water, cover, and microwave them. Then you can add them at the end with the shrimp.

  2. Using polish kielbasa that is not cooked, because its family favorite, should I cook it first?

    1. No, you choose between either “Old Bay Seasoning” or “Zatarain’s Crawfish, Shrimp, and Crab Boil”. The Zaterain seasoning just lists all the seafood you can boil in the title of their product.

  3. I made this today and it was delicious! I added 3 dozen little neck clams and placed them on top of everything after I stirred in the shrimp. 5 hungry adults devoured the whole thing and loved it. Next time I will get a loaf of crusty bread to mop up the delicious broth.

  4. I just finish making this and although the spices were there i still didn’t care for it too much. I ended up having to put it on the stove because my potatoes still weren’t cooked after several hours (maybe slow cooker is broken). I used vegetable broth instead of water and used a seafood broil package for my seasoning and a half of a lemon. Still feel like something was missing. Not sure what went wrong. May try again some other time. Thanks for the recipe!

    1. I always put whole onions in mine and also make a sauce to dip it in with horseradish, mayo, and ketchup.

    1. I did yesterday! Oh high because my mini corn on cobs were frozen. I had so much going on…i put everything in all at once, but the shrimp. Once the potatoes were done I added the shrimp. I used “slap your momma” shake, one stick of real butter, green onions with half the tops removed and table spoon of minced garlic.

      1. I love that you added butter, green onions and minced garlic. I’m going to try that as well. I’ve done this recipe before but adding those I think will put it over the top. Thanks for sharing.

  5. I made this but instead of the crock pot I used pressure cooker so cook time was reduced drastically! It all came out delicious! Will definitely do again.

  6. I’ve made it with shrimp or chicken and both are good. I prefer the seafood boil but chicken is good too. Use Cajun seasoning on either dish.

  7. I do not have access to fresh shrimp where I live, can I use frozen shrimp? Also, do I need to thaw the shrimp first or can I put them in frozen?

  8. Just did a modified version of this recipe (I added beans and tomato sauce), and a whole lemon is waaaay too much. Next time I might just do a bit of lemon juice, or even no lemon at all.

  9. I love that you made this in the slow cooker! It looks delicious! Perfect for all the summer bbq’s and potlucks – can’t wait 🙂

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